Savory or sweet, crepes stuffed with delicious creamy cheeses, meat, seafood, vegetables or fruit are a special treat for most us, even worthy of their own party! Offering guests a range of tasty ...

Making crepes couldn't be simpler with this recipe - just blend all the ingredients together and the batter will be ready in ...

For Mother’s Day or any day, cheese-filled crepes with blueberry sauce made with this recipe from The Culinary Institute of America would be a treat to remember long after the day itself. Although ...

Like far too many cooks, I’ve gotten used to thinking of true wild mushrooms as the bookends of winter. Between fall porcini and spring morels I simply settle for cultivated shiitakes and portabellos ...

1. Whisk all ingredients together and let stand for 10 minutes. Heat a 12-inch nonstick skillet over medium-high heat. Spray with nonstick spray. Add just enough batter to pan to lightly coat the ...

A savory crepe can be enjoyed at any meal. When it's time to cook, don't worry if your first crepe sticks; subsequent ones will get easier, with each crepe turning out more beautifully than the ...

My Twitter stream has been abuzz the last few days with talk of Melange Creperie’s newest menu item: a resoundingly summery fig and goat cheese crepe with local honey. Lately, it’s not as if Buffalo ...

Delicate crepes enhanced by a subtle herb flavor, a rich goat cheese filling and crisp cucumber slices are combined to create an interesting combination of textures in the following recipe. Developed ...

Inspired by a recipe from the cookbook Two for Tonight by Chef Jacques E Haeringer, owner of restaurant L’Auberge Chez Francois in Great Falls, Virginia, this vegan version of his pear Roquefort ...

HERE IN Washington state, the country’s third-largest wheat-growing region after Kansas and North Dakota, our principal grain is grown on vast farms east of the mountains, then shipped to Pacific ...